Tempeh Recipes

The flavor of tempeh is stronger than tofu, but it still works well with a multitude of flavors and cuisines, and is a great option for meat-eaters and vegetarians alike. Tempeh (pronounced TEHM-pay) is made by a simple process—hull soybeans, crack and boil them, and then introduce a starter bacteria that ferments the soybean mixture. The result is a pebbled, buff-colored soybean cake. That minimal processing helps tempeh retain many of the nutritional properties related to soybeans, such as high quality protein, fiber, and calcium, and it can also provide significant amounts of iron. Tempeh has an assertive flavor. It obtains much of its nutty, subtle, tangy flavor from the fermentation process. When the temperature changes, the bacteria present in tempeh may cause small patches of gray or black spores to bloom on the surface of the cake. These spores are harmless and only add to tempeh’s unique yeasty flavor.

The flavor of tempeh is stronger than tofu, but it still works well with a multitude of flavors and cuisines, and is a great option for meat-eaters and vegetarians alike. Tempeh (pronounced TEHM-pay) is made by a simple process—hull soybeans, crack and boil them, and then introduce a starter bacteria that ferments the soybean mixture. The result is a pebbled, buff-colored soybean cake. That minimal processing helps tempeh retain many of the nutritional properties related to soybeans, such as high quality protein, fiber, and calcium, and it can also provide significant amounts of iron. Tempeh has an assertive flavor. It obtains much of its nutty, subtle, tangy flavor from the fermentation process. When the temperature changes, the bacteria present in tempeh may cause small patches of gray or black spores to bloom on the surface of the cake. These spores are harmless and only add to tempeh’s unique yeasty flavor.

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Cooking Light

July 14, 2011

1 of 16Photo: Jamie Vespa

Buffalo Tempeh Sliders with Celery Seed Slaw

Yet another reason why we love tempeh: It makes a delicious plant-based riff on a buffalo slider and packs 9g fiber (a third of your daily needs) into just 3 ounces. This soybean-based veggie protein is a great option for vegetarians and meat-eaters alike, as its firm texture and adaptable flavor can renovate just about any meat-based recipe. Here, we braise tempeh in hot sauce to infuse it with buffalo-flavor before tucking it in a toasty whole-wheat bun.

Tempeh Gyros with Tzatziki

Tempeh's toothsome texture and boundless flavor and adaptability make it an excellent stand-in for lamb meat. Braising the tempeh removes its bitter edge and infuses it with deep umami flavor. Silken tofu blends into a velvety-smooth consistency, lending body and creaminess to tzatziki sauce. Our veggie-centric version packs in 22g plant protein and saves 300mg sodium over the traditional meaty street-cart meal.

Tempeh with Charred Peppers and Kale

Ever tried tempeh? This soybean-based veggie protein is a great option for vegetarian or vegan sandwiches and wraps because of its firm texture and incredible flavor adaptability. We love it here with a quick soy sauce hit, layered over earthy kale. Got leftovers? Pile this tempeh and veggie combo into a whole-wheat wrap for a perfect to-go lunch.

Tempeh Greek Salad Wraps

Vegetable Tagine with Baked Tempeh

To peel the tomato this recipe calls for with ease, use a sharp knife to cut a shallow “X” in the bottom of each tomato. Drop the tomatoes into boiling water for 15 to 20 seconds, then remove them with a slotted spoon or tongs. Plunge the tomatoes into ice water and the skins will come off with no trouble.

Tempeh Rendang

Probably the most well-known Malaysian dish, rendang is a curried stew that cooks down, concentrating the sauce's flavors. The pan should be nearly dry at the end of cooking; this distinguishes a rendang dish from a saucy curry. Serve with rice and steamed carrots.

Tempeh Coconut Curry

Tempeh with Curried Cashew Sauce

The papery brown skin and gnarled root of fresh ginger can be puzzling to deal with if you are unfamiliar with it. Its powerful scent and peppery flavor smooth out during cooking and add a liveliness to dishes.

Tempeh Ratatouille

Without the vegetable broth this would be a collection of sautéed veggies, but the broth unifies the flavors into a coherent dish. Ratatouille is normally vegetarian anyway, but we've subbed tempeh for the usual eggplant to give it a meatier texture.